Total Time: 15
Yield: about 2 quartsThis refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.
Ingredients:1 pound rhubarb
1 cup plus 1 quart water, divided
1 stick cinnamon
1-1/4 cups sugar
1/2 cup lemon juice
1 cup pineapple juice
Instructions:Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.
Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.